Autumn, Winter, Light Meals, Soup, Sides
This is a hug-in-a-bowl kind of recipe. Beans are so, so good for us – they're high in protein, amino acids and antioxidants, heart healthy, and a significate source of vitamins and minerals, as well as delicious, super versatile and filling! We should be consuming legumes or pulses every day, and this is a great way of getting them onto your plate.
Here, I've sautéed down a couple of leeks with a little garlic until soft and sweet, and added some herbs. Tarragon has to be my favourite pairing with leeks, but dill or parsley are lovely too. Then, I've added a large jar of the best butter beans, some veggie stock, and a good pinch of seasoning – and that’s pretty much it.
I find that if I add a flurry of fresh herbs, a drizzle of chilli oil, a scattering of lemon zest and some pangrattato before serving, it becomes next-level delicious. Enjoy!
For the pangrattato
2 slices of bread, toasted and blitzed to a crumb
½ clove garlic, finely chopped
3 tbsp nutritional yeast, or vegan parmesan of your choice, finely grated
Zest of 1 lemon
2 tsp olive oil
½ tsp sea salt
Freshly ground black pepper
1 tsp dried or finely chopped fresh herbs of your choice (optional)
For the beans
2 good-sized leeks
2 tbsp olive oil
Knob of plant-based butter
1 tsp sea salt
2 cloves garlic, grated
Small bunch of tarragon or other soft herbs, such as parsley or dill, roughly chopped
1 x 600g jar butter beans, drained and rinsed
400ml vegetable stock
A good grinding of black pepper
To finish (optional)
Drizzle of extra virgin olive oil or chilli oil
Zest of ½ lemon
Thick slices of buttered toast
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